Joey - Crispy Fried Deer Steak
by Joey H
Crispy Fried Deer Steak
I like back strap but can use any cut.
6 to 10 steaks
2 cups flour
2 cups milk
Start with well drained meat and tenderize if nessasary. Any sinue on the meet will be real tough and should be cut off prior to cooking.
Mix flour cajun seasoning, black pepper, salt, onion powder, and garlic powder to taste and set aside.
Mix 2 eggs and milk and all seasoning listed above leave out the flour. (This is all to your liking and you can omit and add seasonings if you want.)
In large skillet add about 1/4 inch of oil and heat to about 350 degrees, or you can deep fry this in a fry daddy or outside fish cooker. I like to use the fry daddy as it maintains temp better and cooks all sides at once.
Dredge steak in flour cover well. Place steak in egg wash and then back in flour. only do as many as will fit in your frier at a time. (this will make a real nice crust and placing in the flour first gives the egg was something to stick to.)
Next go dirctley to the hot oil. The thicker the steak the longer it will take to cook. I cook it till the meat is done on the inside you can cut a peice open and check.
I also make this with chicken and it is awesome. Sometime we have people over who don't eat deer meat so I wait until I have cooked all the deer meat then cook the chicken the exact same way but as chicken nuggets.
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